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+ servings

Chocolate Pecan Bread

A moist and fluffy bread that gets its delicious flavor from chocolate and crunchy pecans. This Chocolate Pecan Bread takes just 15 minutes to come together and makes an easy wonderful treat for breakfast or anytime.
5 from 1 vote
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Course: Breakfast, Dessert
Keyword: Chocolate, Chocolate Bread, Chocolate Pecan Bread, Quick Bread
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 1 9x5 loaf pan

Ingredients

  • 1 1/2 cups (195g) all-purpose flour, sifted
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick/113 g) unsalted butter, melted
  • 1 cup (200g) dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (180ml) buttermilk, at room temperature
  • 1/4 cup (60 ml) strong espresso or brewed coffee, cooled to room temperature
  • 1/2 cup (80g) chopped dark chocolate
  • 1/2 cup chopped pecans

Instructions

  • Preheat oven to 350°F/180°C. Grease and flour a 9 x 5 inch loaf pan. Set aside.
  • In a medium bowl sift together sifted flour, sifted cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
  • In a medium bowl, whisk together the eggs, milk, melted butter and vanilla extract until smooth. Add buttermilk, coffee and mix until combined. Slowly add the wet mixture into the dry mixture using a rubber spatula or with a mixer on low speed. Fold in chopped chocolate.
  • Scrape batter into prepared pan and smooth the top. Sprinkle with pecans if you like. Bake for 50-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack.
  • Store bread at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

Notes

If the top browns too quickly while baking, cover the pan loosely with aluminum foil. 
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